IllinoidRick
Knows what a fatty is.
- Joined
- Aug 13, 2014
- Location
- LITH Illinoid
Cooked a whole chicken in my PBC today. Finally in the 40's and not too windy.
Followed RonL's brine recipe with water, salt, sugar and soy sauce with a sprinkle of rub. Brined overnight then rinsed and rubbed with Plowboys Yardbird rub. Put in way too much soy but no problem with the finished chicken
Filled the firebox with RO briqs and about 10% RO lump. Haven't used RO briqs before. Way different smell when firing up than KBB. Added two fist size chunks of Apple for some smoke.
PBC ran at the normal 280 to 310 temps with RO briquettes. Was not sure if the PBC would run the same but it did. Chicken was done in just under 2 hours. Breast meat at 165 and legs (hanging down near the fire) about 180. Since the chicken was done early put it I a half pan and into the cooler to wait till the taters were done.Taters made with garlic, and onion rub and baked in the oven at 400 till done. Sorry no pix of the taters, ate them all up.
Dinner was great with leftovers for later this week.
Followed RonL's brine recipe with water, salt, sugar and soy sauce with a sprinkle of rub. Brined overnight then rinsed and rubbed with Plowboys Yardbird rub. Put in way too much soy but no problem with the finished chicken
Filled the firebox with RO briqs and about 10% RO lump. Haven't used RO briqs before. Way different smell when firing up than KBB. Added two fist size chunks of Apple for some smoke.
PBC ran at the normal 280 to 310 temps with RO briquettes. Was not sure if the PBC would run the same but it did. Chicken was done in just under 2 hours. Breast meat at 165 and legs (hanging down near the fire) about 180. Since the chicken was done early put it I a half pan and into the cooler to wait till the taters were done.Taters made with garlic, and onion rub and baked in the oven at 400 till done. Sorry no pix of the taters, ate them all up.
Dinner was great with leftovers for later this week.